FOUR CHEFS REMAIN IN "HELL'S KITCHEN"

Paula DaSilva, Andrea Heinly, Danny Veltri and Ben Walanka
Vie for Coveted Position Thursday, April 23, on FOX
 
Atlantic City, NJ (April 21, 2009) – HELL'S KITCHEN continues to heat up as the Top 4 chefs move one step closer to a “Head Chef” position at Borgata Hotel Casino & Spa in Atlantic City, the East Coast’s leading resort destination.  On Thursday, April 23 (9:00-10:00 PM ET/PT), the chefs remaining in HELL’S KITCHEN – Paula DaSilva of Coconut Creek, FL; Andrea Heinly of Reading, PA; Danny Veltri of Edgewater, FL and Ben Walanka of Chicago, IL - compete head-to-head in a “taste it, now make it” challenge where each participant must recreate the Ramsay-created dish they just tasted.  The Top 4 have proved they have the culinary skills to impress Chef Gordon Ramsay, but as the “steaks” are raised and the competition narrows, do they have the chops to stay in the kitchen? 
 
The Top 4 chefs remaining in HELL’S KITCHEN are:
 
Paula DaSilva
Hometown: Coconut Creek, FL
Occupation: Executive Sous Chef
Signature Dish: Organic Kabocha Soup with Baby Scallops and Lemon Crème Fraîche
Number of Red Team Challenges Won: 4
Number of Individual Challenges Won: 0
What she has learned from Chef Ramsay: “Ramsay taught me that you can push yourself and others to a much higher level of standard and attain that through perseverance.”
 
Andrea Heinly
Hometown: Reading, PA
Occupation: Line Cook
Signature Dish: Andrea’s Korean Dinner
Number of Red Team Challenges Won: 4
Number of Individual Challenges Won: 1
What she has learned from Chef Ramsay: “I learned that no matter the situation, I can always press on to do the best that I can.”
 
Danny Veltri
Hometown: Edgewater, FL
Occupation: Executive Chef
Signature Dish: Mahi Gone Bananas
Number of Blue Team Challenges Won: 4
Number of Individual Challenges Won: 0
What he has learned from Chef Ramsay: “I am grateful that I was able to work with such great chefs and learn many different things from them. Chef Ramsay has taught me that you never settle for anything less than perfect…standards are No. 1.” 
 
Ben Walanka
Hometown: Chicago, IL
Occupation: Executive Chef
Signature Dish: Pan-Seared Peking Duck Breast
Number of Blue Team Challenges Won: 4
Number of Individual Challenges Won: 1
What he has learned from Chef Ramsay: “During my time in HELL’S KITCHEN I have realized the importance of understanding one’s weaknesses in the kitchen in order to become a better and even more successful chef.”
 
HELL’S KITCHEN is produced by Granada America in association with A. Smith & Co. Arthur Smith and Kent Weed serve as executive producers.
 
About Borgata Hotel Casino & Spa
Borgata is a joint venture of Boyd Gaming Corporation (NYSE: BYD) and MGM MIRAGE (NYSE: MGM). Located at Renaissance Pointe in Atlantic City, it features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first non-gaming, cosmopolitan hotel experience, The Water Club, A Signature Hotel by Borgata, with 800 guest rooms and suites; food and beverage by renowned chef Geoffrey Zakarian; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.
 
For more information on Borgata or to obtain a copy of this press release, please visit theborgata.com or twitter.com/BorgataAC use AOL keyword: borgata. Additional news and information on Boyd Gaming can be found at boydgaming.com; additional information on MGM MIRAGE can be found at mgmmirage.com.   
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For more information on Borgata contact Noel Stevenson at noelstevenson@theborgata.com.
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